About this recipe:This is a nice, quick to make chocolate cake for when you need that choccie fix but without a million calories. It fits the bill nicely, especially when coated in a low calorie chocolate frosting! Yum. No butter, oil or sugar in this cake...but you wouldn't know! (You could make a couple and slice into layers to build a devilishly tasty but angelically low calorie Black Forest gateaux with a bit of thought...)
1 ramekin (about 100g) morello cherries (in syrup)
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Grease a cake tin and line with baking parchment.
Place the chocolate in a bowl with a tablespoon of kirsch and melt over a pan over barely simmering water or in a double boiler. Add the yoghurt and vanilla and mix well.
Take the bowl off the pan and whisk in the eggs. It shouldn't be anywhere near warm enough for the eggs to cook. Start whisking in the stevia or truvia a teaspoon at a time until you are happy it is sweet enough. Add some of the syrup from the jar of cherries if you like, there's no other proper sugar in this after all.
In a separate bowl, sieve the flour, cocoa, bicarb and salt together and mix well. Add the wet ingredients to the dry and fold together; when well mixed, stir in the morello cherries. Pour the mixture into the prepared cake tin.
Bake in the preheated oven for 20 to 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool.
Once it has cooled you could poke some holes in the top and give it a drink of kirsch. It could eat well as it is, but if you like, make some low calorie chocolate frosting to spread on top. Greek yoghurt, reduced fat cream cheese and cocoa mixed together with enough stevia to sweeten works very well and your halo is shining brightly enough to allow for some 70% chocolate curls to finish.
What a super recipe. I have saved this to make with my grandchildren when they come to stay in France in May. I will make this today and keep you posted. Thank you!
(Next day!) yes, I made it last night; I am a chocoholic...it's super and I can source all the ingredients here in Brittany. - 23 Feb 2016